Chicken, Greek Style

• 16 ounces whole onion or 14 ounces chopped ready-cut onion (about 3 1/3 cups)
• 1 tablespoon olive oil
• 2 cloves garlic
• 8 ounces skinless, boneless chicken breast
• 1 lemon to yield 1 teaspoon grated lemon rind
• 1/4 cup dry vermouth
• 1/2 teaspoon cinnamon
• 1/4 cup no-salt-added chicken broth plus 1 tablespoon
• 1 tablespoon cornstarch
• 1/2 cup nonfat plain yogurt
• 18 teaspoon salt
• Freshly ground black pepper to taste

1. Chop the onion for this recipe along with the onion for the rice dish.
2. Heat a nonstick skillet until it is very hot.
3. Reduce the heat to medium high, and add oil.
4. Add all the onion, and saute until the onion begins to brown.
5. Mince garlic; remove1/3 of onion from pan, and add to rice (see rice recipe).
6. Add garlic to remaining onion, and stir.
7. Wash, dry and cut chicken into bite-size chunks, and add to onion; brown chicken on both sides.
8. Grate lemon rind, and add to pan with the vermouth and cinnamon and 1/4 cup chicken broth.
9. Cover, and cook over low heat until the chicken is cooked through.
10. Stir the remaining tablespoon of chicken broth into the cornstarch, and mix to a smooth paste; stir into pan.
11. Then, add the yogurt, and stir to mix well.
12. Season with salt and pepper.

onion, olive oil, garlic, skinless, lemon, cinnamon, nosalt, cornstarch, nonfat plain yogurt, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3538 (may not work)